Raspberry and brownies tart

Name: Raspberry and brownies tart
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 150 g Dark chocolate; 100 g Butter; 100 g Walnuts; 3 Eggs (size M); 350 g Flour; 1 TABLESPOON Cocoa powder; 2 heaped Tsp baking powder; 1 package Vanillin sugar; 150 g Sugar; 1 pinch Salt; 100 g Milk chocolate; 60 g Whipped cream; 150 g Raspberries; 7-10 Tbsp Cocoa powder; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

150 g Dark chocolate
100 g Butter
100 g Walnuts
3 Eggs (size M)
350 g Flour
1 TABLESPOON Cocoa powder
2 heaped Tsp baking powder
1 package Vanillin sugar
150 g Sugar
1 pinch Salt
100 g Milk chocolate
60 g Whipped cream
150 g Raspberries
7-10 Tbsp Cocoa powder
7-10 Tbsp Fat and flour
baking paper

Directions

1
Chop dark chocolate. Melt with the butter over a warm water bath. Coarsely chop the nuts. Whisk the eggs. Mix flour, cocoa and baking powder in a bowl. Add vanillin sugar, sugar, salt, eggs and chocolate butter mixture. Mix everything briefly with the whisk of the hand mixer to a smooth dough. Fold in nuts
2
Grease a springform pan (26 cm Ø) and dust with flour. Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Take out, cake v
3
Chop whole milk chocolate. Heat the whipped cream and melt the chocolate in it. Punch holes in the cake with a wooden stick. Spread the icing on the cake. If necessary spread a little and let it set. Sort the raspberries. Remove the cake from the mould and arrange on a plate. Decorate with raspberries and dust with cocoa
4
waiting time approx. 2 1/2 hours